In the present research, the effects of continuous ultrasound treatment (100 W, 30 kHz; 0%, 30%, 60% and 90% amplitudes, 15 min) and fermentation process (37°C, 24 h) on the growth of Lactobacillus plantarum LP3 and LU5 strains and bioactive properties (peptide content, α‐amylase and α‐glucosidase inhibition, anticancer and antioxidant activities and exopolysaccharide content) of goat milk were investigated. According to our results, the ultrasonication of milk up to 60% amplitude promoted the growth of Lactobacillus strains and enhanced the bioactive properties compared with control during fermentation, while, the ultrasonication at 90% amplitude had negative effects on the mentioned parameters. Exopolysaccharide content, α‐amylase inhibition, α‐glucosidase inhibition, antioxidant activity and anticancer activity of treated samples at 60% amplitude at the end of fermentation in comparison to its beginning were increased 18.09, 12.79, 12.44, 9.4 and 1.92 folds, respectively. Also, the increase of assayed characteristics was found strain‐dependent, so that L. plantarum LP3 was more effective than LU5 strain.

中文翻译：

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益生菌植物乳杆菌的超声处理和发酵对山羊乳生物活性的影响

在本研究中，连续超声处理（100 W，30 kHz； 0％，30％，60％和90％振幅，15分钟）和发酵过程（37°C，24 h）对乳酸菌生长的影响杆菌LP3和LU5菌株和羊奶生物活性性质（肽含量，α淀粉酶和α葡萄糖苷酶抑制，抗癌和抗氧化活性和胞外多糖含量）进行了研究。根据我们的结果，牛奶的超声处理幅度高达60％，促进了乳杆菌的生长与发酵过程中的对照相比，该菌株具有更好的抗微生物活性，并具有增强的生物活性，而在90％的振幅下超声处理对上述参数具有负面影响。与发酵开始时相比，发酵结束时以60％的振幅发酵时样品的胞外多糖含量，α-淀粉酶抑制，α-葡萄糖苷酶抑制，抗氧化活性和抗癌活性分别增加了18.09倍，12.79、12.44、9.4和1.92倍。此外，发现测定特性的增加取决于菌株，因此植物乳杆菌LP3比LU5菌株更有效。